The Preserved Lemon Confit (Morocco) is ideal for preparing many dishes that suit our tastes. Great for flavoring meat or fish dishes, as well as vegetables and legumes. Usually, I use lemons from my garden, but if they are unavailable, I buy organic, untreated lemons. Making these special lemons is really simple and quick, suitable even for less experienced cooks. I don’t prepare many at a time, but as soon as they are ripe and I start using them, I immediately organize the next jar since it takes about 40 days for them to mature. I never want to be without them, especially in the spring-summer period. In this recipe, I won’t specify quantities because they will vary depending on the size of the lemons and how many you want to preserve; the important thing is that they are covered with plenty of coarse salt.
If you like lemons, then don’t miss the upcoming recipes:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cuisine: Italian
Ingredients
- to taste Organic Lemons
- to taste Coarse Salt
- to taste Mixed Peppercorns
Tools
- 1 Jar
How to Prepare Preserved Lemon Confit
Soak the lemons for about ten minutes to soften any encrustations. After this time, if the lemons are clean, we can dry them; otherwise, we’ll rinse them under running water with a brush to remove any residues. The original recipe, the Moroccan one, requires the lemons to be cut with a star incision without opening them too much. I prefer to cut them directly into quarters for convenience because I can arrange them better in the jars.
Place a layer of coarse salt at the bottom of the jar, and place the lemon wedges on top, cover with more salt, and add the preferred peppercorns; I used different types. Do the same with the second layer, and finally, with a spoon, try to push the salt down so that there are no empty spaces inside the jar.
Seal the glass jar hermetically, and let it rest in a cool, dark place for about 40 days. If during this period the salt settles and no longer covers the wedges, add a little more. Once the lemons have reached the right maturity, we can start using what we need, leaving the rest under salt. With a knife or your hands, remove the pulp from the lemon wedge.
Remember that we can keep the lemons under salt for only two months from their maturity. Rinse the peel under running water to remove all the salt, dry with a paper towel, and cut into small pieces or strips.
Our Preserved Lemon Confit is so fragrant and flavorful that just a little is enough to season the foods we desire
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Notes
Advice and storage:
After the necessary maturation, you can store them in a glass jar for only another two months.
Once this time has passed, you can clean them, chop them, and freeze them to use the desired amount when needed, so as not to waste them.
They can also be flavored with other spices and herbs, whatever you prefer.
